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–+ servings

Confiture de Sucrine

Appetizers & Snacks, Snack
Confiture de Sucrine is a beautiful, golden squash jam. It’s sweet, smooth, enhanced by vanilla and lemon, and dangerously moorish. This turns a humble vegetable into a luscious spread for toast.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4 jars

Ingredients 

Equipment

Instructions

  1. 1. Sterilise the jars and lids
    Wash jars and lids in hot soapy water, rinse well, and let them air dry. Place a heatproof plate or trivet in the bottom of a stock pot (11l). Arrange the jars and lids in the pot, making sure they don’t touch each other or the sides. Fill with cold water until the jars are fully covered by at least 2.5 cm (1 inch). Bring to a boil and keep at a rolling boil for 10 minutes. Turn off the heat and leave the jars and lids in the hot water until ready to fill.
  2. 2. Prepare the squash
    Cut the butternut squash (or Sucrine) squash in half and remove the seeds and fibrous centre. Peel the squash with a sharp knife. Cut the flesh into regular, medium-sized chunks. Rinse the pieces under cold water and drain.
  3. 3. Macerate the fruit (optional but recommended)
    Place the butternut squash (or Sucrine) chunks in a large bowl and sprinkle with a little sugar. Let them macerate for a few hours or overnight to draw out the juices and enhance the flavour.
  4. 4. Cook the jam
    Place the butternut squash (or Sucrine) in a stock pot or jam pan. Add the sugar, lemon juice, and zest. If using mandarins, peel them, cut into sections, and add to the pot, along with any zest. Split the vanilla pod lengthwise, scrape out the seeds, and add both seeds and pod to the mixture. Stir well.
    Bring the mixture to a gentle boil over medium heat, stirring occasionally. Cook for about 30–40 minutes, or until the fruit is soft and the mixture has thickened. If you want a smoother jam, you can blend part of the mixture with a stick blender or pass it through a food mill halfway through cooking.
    If using agar-agar, sprinkle it in halfway through cooking and stir well to dissolve.agar, sprinkle it in halfway through cooking and stir well to dissolve.
  5. 5. Test the set
    Place a small spoonful of jam on a cold plate. If it wrinkles when pushed with your finger, it’s set. If not, continue cooking for a few more minutes and test again.
  6. 6. Fill the jars
    Carefully remove the jars and lids from the hot water using tongs or a jar lifter. Place them upright on a clean cloth. Ladle the hot jam into the hot jars, leaving about 1 cm (½ inch) space at the top. Wipe the rims with a clean, damp cloth to remove any drips. Seal immediately with the sterilised lids.
  7. 7. Cool and store
    Let the jars cool to room temperature. You may hear the lids “pop” as they seal. Check the seal by pressing the centre of the lid, if it doesn’t flex, it’s sealed. Label and store in a cool, dark place. The jam will keep for several months.

Notes

  • Sucrine squash: If you’re in the UK, you’re unlikely to come across Sucrine squash, but if you do spot it, please let us know where! The easiest way is to substitute with another sweet, firm-fleshed squash, like Butternut Squash.
  • Mandarines: These do add a lovely citrus note, but the jam is delicious without them too.
  • Agar-agar: This is optional but helps the jam set without overcooking the fruit.
  • Serving: Enjoy on fresh bread, with cheese, or as a filling for pastries.